Moroccan Halibut And Carrots
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
30-minute dinner
2
Mix in mint
3
Mound carrots on fish and serve
4
Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne
5
Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat
6
Add fish
7
Sauté until brown and just opaque in center, 4 to 5 minutes per side
8
Transfer fish to plates
9
Remove skillet from heat and wipe out
10
Add remaining 1 tablespoon butter, carrots, lemon juice, and lemon peel
11
Sprinkle with salt, pepper, and remaining cinnamon and cayenne
12
Toss to blend
13
Cover and cook over medium-low heat until carrots are just tender, about 5 minutes
14
Mix in mint
15
Mound carrots on fish and serve
16
30-minute dinner Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne
17
Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat
18
Add fish
19
Sauté until brown and just opaque in center, 4 to 5 minutes per side
20
Transfer fish to plates
21
Remove skillet from heat and wipe out
22
Add remaining 1 tablespoon butter, carrots, lemon juice, and lemon peel
23
Sprinkle with salt, pepper, and remaining cinnamon and cayenne
24
Toss to blend
25
Cover and cook over medium-low heat until carrots are just tender, about 5 minutes